I am seeking a visionary Kitchen Director to lead a culinary team in a dynamic 4-star hotel environment.

This pivotal role requires an experienced professional who thrives in high-volume food and beverage operations, excels at leading teams, and is approachable and communicative.

Key Responsibilities

• Develop and execute a compelling culinary vision for all hotel outlets, including restaurants, banquets, room service, and events.
• Lead, inspire, and mentor a diverse kitchen team, fostering a culture of excellence, creativity, and collaboration.
• Ensure seamless operations across multiple food and beverage outlets and events, maintaining the highest standards of quality, hygiene, and guest satisfaction.
• Oversee menu planning, food preparation, and presentation for all outlets, adapting to seasonal trends and guest preferences.
• Work closely with hotel management and other departments to align culinary offerings with overall hotel strategy and guest expectations.
• Monitor kitchen performance, manage budgets, and control costs while maintaining exceptional quality.
• Recruit, train, and develop kitchen staff, promoting continuous learning and professional growth.
• Ensure compliance with health, safety, and food hygiene regulations at all times.
• Handle guest feedback and special requests with professionalism and creativity.

Requirements

• Proven experience as a Kitchen Director or Executive Chef in high-volume hotel environments with multiple outlets and events.
• Strong leadership and team management skills, with the ability to motivate and engage staff at all levels.
• Approachable, responsible, and communicative personality—a true people person who values open dialogue and teamwork1.
• Fluent in English, French, and Dutch (spoken and written).
• Visionary mindset with a passion for innovation and quality.
• Ability to manage multiple priorities in a fast-paced environment.
• Available to start immediately.